- Makes: 4 Servings
- Ready In: 1 hr 5 mins
- Prep Time: 5-10 mins
- Cook Time: 60 mins
You can use fresh herbs in this recipe, because really, why wouldn’t you? But for this simple salad, I like dried.
If you don’t have time to use dried beans, substitute 2 cans of chickpeas, drained and rinsed, and skip to the second paragraph of the instructions, but only use 1/2 tsp of sea salt. Serve alone as a side or over a green salad for a full lunch.
- Calories: 321
- Fat: 16g
- Protein: 10g
- Sodium: 764mg
- Carbohydrates: 35g
- Fiber: 10g
- Sugar: 7g
Nutritional Information (per serving)
Ingredients:
- 1 cup dried chickpeas, soaked overnight, drained & rinsed
1 tsp sea salt, divided
1/2 cup thinly sliced green beans
1/2 cup halved grape tomatoes
1/2 cup diced red pepper
1/3 cup diced red onion
4 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp fresh cracked black pepper
Directions:
- Add soaked chickpeas to a medium pot with 9 cups of water & 1 tsp sea salt. Bring to a boil and reduce to a simmer. Simmer for approx 1 hour or until chickpeas are tender, but not mushy. If the water runs low while simmering, add a few cups more.
- Once chickpeas are done, strain in a colander and rinse with cool water until they have reached room temperature. Drain well.
- In a medium bowl, combine chickpeas with the rest of the ingredients. Toss to combine. Add salt and fresh ground pepper to taste.
